Kale Pesto Mozzarella Pasta Salad Recipes

KALE PESTO MOZZARELLA PASTA SALAD

Kale Pesto Mozzarella Pasta Salad image

This kale pesto mozzarella pasta salad is not only easy to make, but it's bursting with flavor, feeds a crowd, and keeps for days in the refrigerator.

Provided by Sally

Time 25m

Number Of Ingredients 13

Ingredients

2 cups chopped kale
1 cup fresh basil, plus more for garnish
1/2 cup (65g) chopped walnuts
1/2 cup (120ml) extra-virgin olive oil
2/3 cup (50g) freshly grated parmesan cheese
3 garlic cloves, minced
juice of 1 lemon (2 Tbsp)
1/4 teaspoon - 1/2 teaspoon salt
1 pound dry pasta (elbow, bow tie, rotini, etc)
handful fresh basil
2 cups (300g) halved cherry tomatoes
6 ounces mozzarella, cubed (or shredded or mozzarella balls)
3/4 cup (105g) pine nuts (or chopped walnuts)

Steps:

Cook pasta according to package directions. Drain and cool for 5 minutes.
Meanwhile, make the pesto. Combine kale, basil and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides, then add olive oil, parmesan, garlic, lemon juice, and salt. Start with 1/4 teaspoon and add more to taste. Run the processor until everything is blended together. Set aside.
Stir the remaining pasta salad ingredients in with the pasta. Toss with pesto. Add more basil and pine nuts if you wish (I like lots of basil).
Cover and store in the refrigerator for up to 1 week. Tastes best on day 2 or 3, so it's perfect to make ahead of time!

TOMATO, KALE AND MOZZARELLA SANDWICH WITH PARSLEY PESTO

Tomato, Kale and Mozzarella Sandwich With Parsley Pesto image

This sandwich is an example of how you can get more vegetables into your diet and also get away from the drab ham and cheese you've been taking to work. It's a stack of parsley pesto (see recipe), Roma tomatoes, mozzarella and blanched kale (see recipe) on focaccia.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, sandwiches, main course

Time 5m

Yield 1 sandwich

Number Of Ingredients 7

Ingredients

1 5x5-inch square of focaccia, preferably whole wheat, sliced in half laterally, or 2 slices whole wheat country bread
1 heaped tablespoon parsley pesto (see recipe below)
1 small roma tomato, sliced
3 thin slices (1 1/2 ounces) fresh mozzarella cheese
Freshly ground pepper
1/4 cup (1 ounce) chopped blanched kale, seasoned if desired (see recipe)
A drizzle of olive oil (optional)

Steps:

Spread the bottom half of the focaccia or the bottom slice of bread with pesto. Top with sliced tomatoes, and top the tomatoes with the cheese. Grind some fresh pepper over the cheese. Top the cheese with chopped blanched kale and drizzle on a small amount of olive oil if desired. Top with the other half slice of focaccia or bread and press down. Wrap in plastic until ready to eat.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 263 milligrams, Sugar 1 gram

RICOTTA-PESTO PASTA WITH SAUSAGE AND KALE

Ricotta-Pesto Pasta with Sausage and Kale image

Ricotta-pesto pasta with sausage and kale.

Provided by Carly

Categories Pesto Pasta

Time 1h15m

Yield 10

Number Of Ingredients 13

Ingredients

cooking spray
1 (16 ounce) package rigatoni pasta
1 pound bulk Italian sausage
1 medium onion, diced
6 large cloves garlic, minced
1 bunch kale, stems removed and leaves coarsely chopped
¼ teaspoon freshly grated nutmeg
¼ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste
½ cup dry white wine
1 (16 ounce) container ricotta cheese
1 (6 ounce) jar pesto, or more to taste
1 (8 ounce) package shredded mozzarella, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 45 g, Cholesterol 52.1 mg, Fat 25.4 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 10 g, Sodium 735.8 mg, Sugar 2.8 g

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